Buffalo Ranch Chicken Salad

This Buffalo Ranch Chicken Salad brings a balance of heat, crunch and flavor. High in protein and easy to make, this chicken salad has the best flavor from the homemade buffalo ranch dressing. Make a sandwich, add it to a wrap or place over a bed of greens for a delicious lunch, dinner or mid-day snack.

Jump to Recipe

This buffalo chicken salad recipe makes the most flavorful wraps, sandwiches and salads. With homemade dressing with a buffalo ranch flavor, shredded chicken and crunchy celery, this chicken salad is a great way to meal prep at the beginning of the week.

Rather than using olive oil, sour cream or full-fat dairy products, I made this creamy ranch dressing with plain Greek yogurt, non-dairy-milk and Frank’s red hot sauce for the spicy buffalo sauce flavor. This dressing is every bit as flavorful and creamy as traditional chicken salads only a lighter in calories and fat. Make extra to try it on Chicken Bacon Ranch Sliders or a Buffalo Chicken Rice Bowl.

I love to make this as meal prep to have for the week. For more dishes featuring buffalo or ranch flavors try my Air Fryer Buffalo Chicken Tenders, Buffalo Chicken Pasta or Mississippi Chicken Casserole.

How to make the Buffalo Ranch Chicken Salad:

Step 1: make the dressing

In a small mixing bowl, whisk together the almond milk, yogurt, lemon juice, Dijon mustard, minced garlic, dried dill, dried parsley, onion powder, salt and pepper until smooth and creamy. Leave as is for ranch dressing and add the hot sauce to make it into buffalo ranch sauce. 

Taste the dressing and adjust seasonings as needed. Transfer the dressing to a jar or airtight container and refrigerate for at least 30 minutes to allow flavors to blend. 

Step 2: cook the chicken

Add the raw chicken to a pot and cover with enough water to cover the top of the chicken. Bring to a boil over high heat. Once boiling, lower heat to medium. Let the chicken boil for 20 minutes or until cooked through and no longer pink. Once cooked, remove the chicken from the water and shred with 2 forks.

Step 3: combine chicken salad

In a medium bowl, combine the shredded chicken, buffalo ranch dressing, celery, red onion, parsley, chives, salt and pepper. Mix everything well to combine. 

Step 4: assemble

Toast your bread or use lettuce cups, if you prefer. Place a lettuce leaf on the bottom half of each bread slice, if using. Spoon the buffalo ranch chicken salad on top. Serve immediately with some extra dressing.

Serving and storing info

Make into a sandwich with bread, creamy avocados, tomatoes and a slice of cheddar cheese. Add on top of a bed go greens for a high protein hearty salad. Grab a tortilla and make into buffalo chicken tacos. The possibilities are endless!

Store leftovers in an airtight container in the fridge for up to 4 days.

Buffalo Ranch Chicken Salad

Danielle Lima

This Buffalo Ranch Chicken Salad brings a balance of heat, crunch and flavor. High in protein and easy to make, this chicken salad has the best flavor from the homemade buffalo ranch dressing. Make a sandwich, add it to a wrap or place over a bed of greens for a delicious lunch, dinner or mid-day snack.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Main Course, Snack

Cuisine American

Servings 4 servings

Calories 237 kcal

📱 MyFitnessPal & MacrosFirst App Users

You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Buffalo Ranch Chicken Salad

Ingredients

  

1x2x3x

• ▢ 1.5 lbs. boneless skinless chicken breast
• ▢ 1/2 cup Buffalo Ranch Dressing 120g
• ▢ 1 stalk celery diced
• ▢ 1/4 cup red onion chopped
• ▢ 2 Tbsp. fresh parsley chopped
• ▢ 2 Tbsp. fresh chives chopped
• ▢ salt and pepper to taste

Buffalo Ranch Dressing

• ▢ 1/2 cup unsweetened vanilla almond milk or other non dairy alternative 120ml
• ▢ 1/2 cup plain unsweetened non fat Greek yogurt 112g
• ▢ 1/4 cup Frank's Red Hot Sauce
• ▢ 2 Tbsp. lemon juice
• ▢ 1 Tbsp. Dijon mustard
• ▢ 1 clove garlic minced
• ▢ 1 tsp. dried dill
• ▢ 2 tsp. dried chives
• ▢ 1/4 tsp. onion powder
• ▢ salt and black pepper to taste

Instructions

 

• In a small bowl, whisk together the almond milk, dairy-free yogurt, lemon juice, Dijon mustard, minced garlic, dried dill, dried parsley, onion powder, salt and pepper until smooth and creamy. Leave as is for ranch dressing and add the hot sauce to make it into buffalo ranch sauce. 
• Taste the dressing and adjust seasonings as needed. Transfer dressing to a jar or airtight container and refrigerate for at least 30 minutes to allow flavors to blend. 
• Add the raw chicken to a pot and cover with enough water to cover the top of the chicken. 
• Bring to a boil over high heat. Once boiling, lower heat to medium. Let the chicken boil for 20 minutes or until cooked through and no longer pink. Once cooked, remove the chicken from the water and shred with 2 forks.
• In a medium bowl, combine the shredded chicken, buffalo ranch dressing, celery, red onion, parsley, chives, salt and pepper. Mix everything well to combine. 

Notes

• Nutritional information is an estimate and will vary with substitutions. 
• For plain ranch, omit the Frank’s Hot Sauce. 
• Use rotisserie or leftover chicken to make this even easier. 

Nutrition

Serving: 145gCalories: 237kcalCarbohydrates: 5gProtein: 42gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 124mgSodium: 813mgPotassium: 682mgSugar: 1g

Tried this recipe?Let us know how it was!